Pistachio Omelettes
Pistachio Omelettes — a Zeelandia recipe in 3 components, makes 55 pieces. Uses Maestro Pistachio Cake Mix 15 kg, Zeesan Cream Stabiliser, Neutral – 4 kg and Mont Blanc Decorative Dusting Sugar RSPO 12.5 kg.
- mixing time (dough)
- 8 min
- baking temperature (dough)
- 220 °C
- baking time (dough)
- 5 min
Ingredients
Dough
| Ingredient | Quantity |
|---|---|
| Maestro Pistachio Cake Mix 15 kg | 1000 g |
| Eggs | 600 g |
| Water | 150 g |
Cream
| Ingredient | Quantity |
|---|---|
| Cream (30% fat) | 2000 g |
| Zeesan Cream Stabiliser, Neutral – 4 kg | 400 g |
| Water | 500 g |
Decoration
| Ingredient | Quantity |
|---|---|
| Mont Blanc Decorative Dusting Sugar RSPO 12.5 kgMont Blanc RSPO SG 12.5 kg | 550 g |
Method
- Dough
Mix all ingredients at high speed for about 8 minutes (using a whisk).
- Dough
Pipe the mass (using a piping bag) into discs about 10 cm in diameter (55 pieces) onto silicone paper.
- Dough
Bake at 220°C for about 5 minutes. Note: to avoid drying out the omelettes, remove the papers with the omelettes from the baking trays as soon as possible.
- Cream
Whip the chilled cream. Dissolve Zeesan Neutral thoroughly in the water.
- Cream
Add the whipped cream in portions and mix gently until combined.
- Cream
Pipe the finished cream onto the baked omelettes and fold them in half.
- Decoration
Sprinkle the finished omelettes with Mont Blanc RSPO SG non-melting sugar; add crushed pistachio to the cream. Decorate as desired.
Zeelandia recipe. Quantities and method as published by the manufacturer for its customers; test the formula under your own conditions before production.